. 2011 Oct 11;51(4):722–728. doi: 10.1007/s13197-011-0551-5

Table 6.

Effect of cooking methods and cooking temperatures on chemical, physical and sensory quality characteristics of anchovy^a

Factors	Parameters
	Peroxide value^b	pH	Penetrometer value^c	Color			Sensory scores
	Peroxide value^b	pH	Penetrometer value^c	L*	a*	b*	Sensory scores
Cooking methods^d
Frying	7.2a	6.5a	59.7a	58.6a	7.2a	6.5a	5.8a
Baking	7.3a	6.6a	41.9b	59.5a	7.3a	6.6a	5.5a
Grilling	5.7b	6.4a	22.6c	38.7b	5.7b	6.4a	4.2b
Standard error	0.2	0.03	0.1	1.7	0.2	0.03	0.07
Cooking Temperatures^e
160 °C	6.1a	6.5a	39.8a	51.6a	6.1a	6.5a	5.1a
180 °C	7.3b	6.5a	43.0a	53.0a	7.3b	6.5a	5.2a
Standard error	0.2	0.03	0.1	1.7	0.2	0.03	0.07

^aMeans within the same factor and the same column with different superscript letters are different (p < 0.05). (Means of duplicate samples of two replicates for Peroxide value, pH and penetrometer values; of triplicate measurements for color and of five panelists for sensory)

^bmeqO₂/kg

^cmm × 100

^dEach number represents the average value of each parameter for all samples of the same treatment

^eEach number represents the average value of each parameter for all samples with the same cooking temperature